Okay. So my CSA changed its delivery day, which meant that we got two boxes one day after another. I have so many veggies. I really want to make a nice soup, but when I wing it I usually go out of control with too many flavours and it ends up edible, but weird. I can't decide if I want to do a curried soup, or maybe something...else? I don't really want to do a chunky vegetable soup, because my boyfriend is a whiner about texture and I want him to like it so we can eat it for days.

The thing is, I want to get rid of the gross celery and celeriac but I don't want the soup to tast extremely celery-ish. My mum makes an excellent creamy celery cashew soup, but I am determined not to buy another ingredient (I don't have any cashews or other nuts).

Suggestions? We really like bold and spicy flavours, and I like a bit of acidity in soup, but I don't want to throw everything into a pot and misuse all of this nice produce.

How about borscht? I grew up on one that contained finely shredded cabbage, carrots, potatoes and onions and actually no beets. I recently made a variation on that by adding beets (their greens would fit well, too) and very finely chopped celery.

the method was: saute onions, celery, carrots (if available) like a sofrito base until soft and golden (I think leek cut into half-moons would also fit very well into this sofrito), add garlic and saute for a quick moment then add water/broth (your mushroom broth would be great) and potatoes, cabbage, beets, cook until soft. Add acid of choice (my mother used tomato paste but I'm sure a can of tomatoes, vinegar or lemon juice would also work).Seasonings were always very simple for this soup: no more than salt and pepper since the vegetables provided a lot of flavour already. I do like to add some smoked paprika and dill.

If you have an immersion blender, blend up part of the soup or even all of it, depending on how pick your boyfriend is with texture. Serve with sour cream substitue of choice and crusty dark bread.

And you could serve oven roasted celeriac/kohlrabi on the side since I think both of those vegetables profit from that kind of preparation method.

Celeriac makes really good soup. I'd do garlic and either leeks or shallots, potatoes and celeriac, and maybe some greens. I'd probably use herbs of some kind (probaby thyme & rosemary or something like that), but if you want to disguise the celery taste a bit, maybe curry-ish spices would be better. Then just blend the whole lot up if you don't want it chunky.

You can also freeze celeriac. My mother uses it a lot in split pea soup, and she buys a big one, peels it, cuts it in small pices and throws it in boiling water for a minute, just to blanch it. Then it stays in the freezer till ready to use.